Recipe: Rio Star Grapefruit Crème Brulee

May 11, 2016


Makes 1 serving



  • 13 ounces freshly squeezed Texas Rio Star Grapefruit juice 10 ounces of sugar

  • 18 ounces of heavy cream

  • 8 ounces egg yolk

  • Sugar for caramelizing


  • Preheat oven to 275° F

  • In a medium saucepan, heat grapefruit juice, sugar, and heavy cream until warm. Temper the liquid with egg yolk and strain. Pour liquid into ramekins and bake in a water bath until set but center is still slightly wobbly. Chill until needed.

  • To serve

  • Sprinkle the surface of each ramekin evenly with a layer of sugar. Using a blow torch or broiler, caramelize the sugar until golden.

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